Tender Cabbage -- Kapusta Zasamazana

Total Time
55mins
Prep 10 mins
Cook 45 mins

This recipe comes from a cookbook I bought in Poland. I haven't tried it but posted it by request.

Ingredients Nutrition

Directions

  1. In a large saucepan, combine the broth, cabbage and carrot.
  2. Cover and simmer for 30 minutes.
  3. Meanwhile, melt 1 tablespoon of the butter in a small skillet and saute the onion over a medium heat until tender.
  4. Stir the onion into the cabbage mixture and simmer for another 15 minutes, stirring frequently.
  5. Once the onion has been added in, melt the remaining butter in the empty skillet and add the flour, stirring over a medium heat until the flour goes golden brown.
  6. Take 1/2 cup of the broth out of the pot with the cabbage and stir it in with the flour mixture, then return the flour/broth to the pot with the cabbage.
  7. Stir the lemon juice or vinegar into the cabbage.
  8. Season with salt, pepper and sugar.
  9. Serve hot.

Reviews

(5)
Most Helpful

I don't know from Kapusta, but this was really good! I used reg. green cabbage.....was confused like another reviewer about what to do with the 2nd butter/flour, so I winged it.....mixed it with the vinegar before adding to cabbage. That seemed to work fine.

mabers September 30, 2004

It was quite tasty. Not exactly how I remember it from home, but that could just be a regional thing. Thank you for sharing.

Katanashrp February 05, 2013

I was so surprised at the wonderful flavor in this dish. I used chicken stock and apple cider vinegar and it's just wonderful. Cabbage will now be part of my weekly routine.

Hbaldwin_1 January 13, 2006

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